{"id":29383,"title":"Crispy Sesame Beef","modified":"2025-02-09T11:53:12+01:00","plain":"A delicious crispy beef recipe coated in an irresistible sweet and savory sauce\n\n\n\nA classic of North American Chinese buffets and restaurants, I regret the absence of this dish and its cousins such as crispy orange beef or crispy chili beef on the menus of Asian restaurants in France. \n\n\n\nNo matter, it only motivates me more to recreate this delicious concoction at home. And believe me, it's 200% worth it \n\n\n\nThe delicious crispy orange beef\n\n\n\nThe origins of crispy sesame beef\n\n\n\nDespite my research, I couldn't find precise sources on its origins. One thing is certain, it's Chinese-American and not purely Chinese. The most popular variant is served by Panda Express under the name \u201cBeijing beef\u201d.   \n\n\n\nGeneral Tso's chicken is another Chinese-American fried dish that's a big hit\n\n\n\nIt can be compared to Mongolian beef, but the breading is much thicker in our case, and the sauce is completely different. In short, it's delicious and that's all that matters. \n\n\n\nThe main ingredients of crispy sesame beef\n\n\n\n\n\n\n\nThe beef: Choose a cut suitable for quick cooking\n\n\n\nSesame seeds: Provide a crunchy texture and a slightly toasted flavor to the dish. They also enhance the taste of the sesame oil used in the sauce. \n\n\n\nSesame oil: Adds a nutty note and a distinctive aroma to the sauce.\n\n\n\nShaoxing wine: A Chinese rice wine that brings depth and a slight umami touch to the dish.\n\n\n\nLight soy sauce: Adds salt and flavor to both the marinade and the sauce.\n\n\n\nRice vinegar: Brings a slight acidity to balance the sweetness of the honey.\n\n\n\nCornstarch: Used to thicken the sauce so it coats the crispy beef well.\n\n\n\n\n\n\tCrispy Sesame Beef\n\t\t\n\t\tA delicious crispy sesame beef recipe waaaay better than take-out\t\n\t\n\t\t\t\n\t\n\t\t700 g beef (thinly sliced)Oil for FryingMarinade1 onion (Small)4 cloves garlic4 Thin Slices of ginger1 tablespoon light soy sauce70 g potato starchBreading70 g potato starchSesame Sauce150 g of honey70 g light soy sauce1 tablespoon of hoisin sauce1 tablespoon rice vinegar1 tablespoon of sesame oil1 tablespoon shaoxing wineThickening5 teaspoons cornstarch6 teaspoons waterToppingsWhite sesame seedsGreen onions (thinly sliced)Hot Rice\t\n\t\n\t\tPreparationIn a mixer, blend the onion, garlic, and ginger until it becomes a pasteIn a bowl, mix the beef and the paste, add the light soy sauceLet marinate for 1 hourAdd the potato starch, and let marinate for another 10 minutesMeanwhile, heat the frying oil to 190 degreesOnce the oil is hot (and the beef has marinated for at least 10 more minutes), add the breadcrumb starch and re-coat.Fry for 2 to 3 minutes (in small batches) and set aside on paper towelsOnce all is fried, fry everything a second time for 1 minuteIn a wok or saucepan, add the sauce ingredients.Mix until homogeneous and bring to a boil over medium-high heatMeanwhile, mix the cornstarch and water in a small bowlAs soon as the sauce boils, add the cornstarch mixture and stir quickly and continuouslyOnce it has thickened well, add the beef and mix to coat it wellServe over rice, garnish with white sesame seeds and green onions\t\n\t\n\t\tPut the pieces of meat in one by one and fry them without touching each other. I find that potato starch sticks a lot when you fry it for the first time, and if the pan is crowded (the meat is touching), you'll end up with a giant ball of crispy meat instead of small bite-sized crispy meat. (Is that better? As a big eater, I'm hesitant...)  \nYou can double the sauce ingredients to make more sauce if you like good things. This stuff is amazing on rice. \nIf you're in a hurry, reduce the marinating time to 30-40 minutes by leaving the beef at room temperature for 20-30 minutes - instead of leaving it in the refrigerator for an hour.\n\t\n\t\n\t\tMain courseChineseBoeuf, Huile de s\u00e9same, Sauce hoisin, Vin shaoxing, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29383"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29383\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/29295"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}